Fermenting apparatus.



No. 803,478. PATENTED OCT. 31, 1905. H. H. FREUND.

FERMENTING APPARATUS.

APPLICATION FILED I33. 6. 1904.

3 SHEETSSHEET 1.

I: miisi H i 11' PATENTED OCT. 31, 1905.

H. H. FREUND. PERMENTING APPARATUS.

APPLICATION FILED FEB. 6. 1904.

3 SHBETS-SHEET 2.

PATENTED OCT. 81, 1905.

H. H. PREUND. FERMENTING APPARATUS.

APPLICATION FILED FEB. 6. 1904.

3 SHEETS-SHEET 3.

UNITED STATES PATENT OFFICE.

FERMENTING APPARATUS.

Specification of Letters Patent.

Patented Oct. 31, 1905 Application filed February 6, 1904. Serial No.192,396.

To all whom, it may concern:

Be it known that I, HANS H. FREUND, a citizen of the United States.residing at New York, in the county of New York and State of New York,have invented certain new and useful Improvements in Apparatus Used forFermenting Beer, Ale, and Other Fermentable Liquids; and I do herebydeclare the following to be a full, clear, and exact description of theinvention, such as will enable others skilled in the art to which itappertains to make and use the same.

My invention relates to an improvement in apparatus used for fermentingbeer, ale, and other fermentable liquids, which apparatus is fullydescribed and illustrated in the.

following specification and drawings,the novel features thereof beingspecified in the annexed claims.

In the accompanying drawings, Figure 1 represents the fermenting-vatsand their connections. Fig. 2 represents the apparatus for supplyingsterilized air. Fig. 3 is a sectional view representing the jets foraerating the liquid to be fermented. Fig. 4 represents the liquid seal.Figs. 5 and 6 show modified forms in section of the lower parts of oneof the fermenting-tanks.

During the fermentation no outside air is allowed to come in contactwith the liquid. The tanks are kept closed, and nothing but sterilizedand filtered air is allowed to touch the liquid. After each lot of beerhas been fermented the tank is thoroughly washed and disinfected beforeanother lot of wort is pumped into the tank.

In the drawings, (0 represents the enamellined steel tanks. These aresupported on the jack-screw supports I), so that the tanks may beexactly leveled. Each of the tanks is provided with a manhole having theusual cover 0 fastened by the usual means d.

6 represents an overflow-cock, which is used for the purpose of testingthe beer and for determining the height of the beer in thefermenting-casks.

f represents openings about three inches in diameter, which are locateda short distance, about one and one-half inches, higher than theoverflow-cock. These openings are closed by removable bushes 9 untilnearly the close of the fermenting process.

It and c' represent the inlet and outlet ends of a pipe which is coiledwithin the tank, as shown in dotted lines in Fig. 1, for the purpose ofcirculating a cooling liquid therein to cool the beer when thetemperature rises during the process of fermentation.

j represents a cock in the valve h for the purpose of regulating theflow.

Each tank a is provided with a springvalve, which is ordinarily coveredby a cap Z, attached to the tank, as shown. The wort is pumped through avalved pipe K: into one of the tanks (1/ by means of a hose connectionbetween said pipe 7; and the spring-valve.

m represents a discharge-pipe for the beer, located at the bottom of thetank. The discharge pipe or elbow is provided with a valve a, mounted ona rod 0, which is operated by a hand-wheel p, which is supported in thebracket Q, attached to the tanks (4, this being for convenience ofreaching the same from the outside. The beer is racked off, after thefermentation is finished, through the pipe 712, to which a hose isattached in the usual way.

To the top of each tank is attached a pipe 1', which serves the doublepurpose of allowing the carbonic-acid gas to escape through thepreliminary stages of fermentation and allowing sterilized and filteredair to be pumped into the top of the tank near the close of thefermentation. I have shown this pipe 7 as entering the tank a centrallyof its top; but of course it might enter at any desired point. The piper is provided with a threeway cock s, of which there is one for eachtank, this cock being adapted to be turned so as to discharge the mixedair and gas directly into the atmosphere during the beginning of thefermentation or to discharge gas into the pipe 25, which leads the gaseither to a liquefying apparatus or outside of the building. By turningthe cock 8 still farther air is admitted through the air-pipe a, whichis connected to the air-compressing apparatus.

4) represents another pipe connected to the air-compressing apparatus,and this pipe is removabl y connected with the base of each of thefermentation-tanks by means of an elbow provided with a valve w, a shortrubber hose m, and a faucet 1 permanently fixed in the wall of the tanka. This faucet ;z is shown in detail in Fig. 3 and is of the form shownin the patent to VVallerstein and Freund, No. 692,170, dated January 28,1902. This faucet is provided with two passages, one of them, .2, beingfor the coarse or strong aeration and the other, 1, being for the fineaeration. The passage l is closed on the inside of the tank a by a plate2, provided with two fine openings. The faucet is provided with a plug 3with two passages 4 and 5 therein. By turning the plug the air isdirected from the piple a into either of the passages or 1 at W1 In Fig.2 is shown the means for cooling, sterilizing, and filtering the air.The air is preferably taken from outside the building. coming in throughthe pipe 6 by an air-compressor 7, provided with a water-jacket 8, tocool the same, and the air then passes through the valved pipe 9 intothe sterilizing apparatus 10, which consists of a tank mounted onjack-screws 11 and provided with a drip-pipe 12, having a cook 13. Thetank is in practice about one hundred and twenty inches by thirty-sixinches, fitted with suitable cocks, gages, manholes, &c.

14 represents the gage to show the height of the liquid. The tank isfilled to a depth of about forty-five inches with gravel and to aboutfifty-five inches with a solution of permanganate of potash. In the pipe9 are the check-valves 85 and 86, which prevent the chemically-chargedliquid from flowing back into the pump in case the operation of pump issuspended for any reason. Two checkvalves are used to insure positiveresults.

Of course any other sterilizing solution might .be used. The pipe 9 runsnearly to the bottom of the tank 10, terminating in a perforatedcross-pipe. The air comes out of the tank through the pipe 15, whence itpasses into a drip-tank 16, which is provided with valved escape-pipe17, from whence the air passes through the valved pipe 18 into thefilter l9, composed of a casing and of sterilized cotton held inposition between the two parallel perforated plates 20 and 21. The lowerplate 20 is supported on a ledge 22, and the upper plate 21 isadjustable back and forth by means of ascrew 23, provided with ahandwheel.

25 is a valved drip-pipe connected to the filter 19. From the filter 19the air passes into the delivery-pipe 24, which is provided witlrabranch pipe 87, having a cock 26 for connecting with the chip-casks forthe purpose of racking off beer under pressure with sterilized andfilter'ed air.

The pipe 24 is connected to the pipes in and t, already described. Thepipe '0 receives the full pressure of the air, which pressure isindicated by the gage 27. The pipe 11 is provided with a reducing-valve28, and the gage 29 shows the pressure in said pipe M. In practice thepressure in the pipe 0; should be about twenty pounds and the pressurein the pipe it about four pounds.

To prevent the carbonic-acid gas from pressing backward into any one ofthe tanks, 1 use theliquid seal. (Shown in Fig. 4.) The pipe t, whichconveys away the carbonic-acid gas, is provided with a small pipe 30,having a cook 31, by means of which the gas in the pipe 6 may be testedto see if it is pure. The pipe 6 passes down through the closed top of aves sel 32, dipping about five inches below the surface of the Waterwhich is contained in said vessel. After bubbling through the water thegas passes out through the pipe 33 either out of the building or to theliquefying apparatus. Connected to the pipe 33 is a branch 34, whichdips down about three inches into water contained in the open-top vessel35. By this construction it will be seen that should any considerableamount of back pressure be generated the gas will escape through thepipe 34 and through the open top of the vessel 35 along the line ofleast resistance. The water is maintained at the same level in thevessels 32 and 35 by means of a pipe 36, provided with a cock 37, whichpipe enters Ts 38 and 39, screwed into the bottoms of the vessels 32 and35. These Ts have valved drain-pipes connected with them. Usually wateris supplied to the vessel 35 through a hose passing into said vesselthrough its open top.

40 represents a bent pipe connected to the vessel 35 for the purpose ofpreventing the water in said vessel from rising above the proper level.This pipe 40 is provided with a small hole 41 to break the water sealand with a hand-wheel 42 for operating the valve in said pipe. I

To prevent the yeast passing out with the beer when the latter is rackedoff, 1 have shown means in Figs. 5 and 6. In Fig. 6 a removable screen43 is located over the discharge-orifice, and in Fig. 5 a removable boss44 is fitted into the end of the discharge-pipe, the boss rising abovethe bottom thereof some little distance, the yeast settling around saidboss 44.

45 represents a test-cock, and 46 a thermomcter.

If a starting-tank is used, the wort remains therein for about twenty totwenty-four hours and is subjected to a strong aeration by the means ofthe air at a pressure of about twenty pounds, which is blown in throughthe openings in the faucet y. The purpose of this aeration is tothoroughly mix up the wort, although as an incident the aerationsupplies oxygen to the wort, which aids in the fermentation. This strongaeration is usedintermittenty for a minute or two once every threeorfour hours during the first stage of the fermentation, at the end ofwhich time a white foam forms on the top of the wort, showing thatfermentation has set in and that the yeast has begun to sprout, the deadyeastcells and albuminoids falling to the bottom. The wort is thenallowed to settle for about two hours and is then pumped into one of theglass-enameled lined steel tanks ct, the corresponding three-way cockbeing turned so as to let the air in the tank escape and theoverflow-cock a being also opened. The normal Ra-umur.

. the gas coming out is tested;

the cellar is lower-that is to say, about 3 or 4 Raumur-the temperatureof the wort should be higherabout 6 Raumur.

Some brewers use starting-tanks in fermentation in order to get rid ofthe hop-resins and albuminoids before the main fernientation begins.Therefore a starting-tank may be used; but it is not necessary, however,and, indeed, I prefer to conduct the entire fermentation in the closedsteel tanks (4.

In case a starting-tank is not used the preliminary operation in one ofthe tanks a is the same as that already describedthat is to say, thewort is strongly aerated by air passing in through the pipea) andthrough the openingz' of the faucet y at intervals of every three hoursuntil the layer of white foam appears on top of the beer.

In pumping thewort into the tank a the wort enters said tank through thepipe is, the overflow-c0cke being open. When the wort begins to run outof the cock the pumpingis stopped and the cock closed, the wort thenbeing just below the openings j, which are closed by the bushings 9.After the strong aeration, whether this is conducted in astarting-tankor tank a, the wort is subjected to a fine aeration,(the cock 3 beingturned so that the air passes in through the pipe 1; through the opening1 into the tank a.) This fine aeration is continued for six or eighthours steadily. No fixed rule, however, can be-laid down as to the exactquantity of air to be used. This depends upon many factorsthe quality ofthe wort, the quality of the beer desired, and the quality of the yeastand must to a certain extent be left to the judgment of the brewer ineach case.

Usually six to eight hours of fine aeration is sufiicient, although itmay be employed longer, if found necessary. After the fine aeration isstopped the air and gas soon begin to flow out of the three-way cock 8,and

The carbonicacid gas being the heavier, the air, speaking generally,will come out first, although of course it will be mixed with a littlecarbonicacid gas. As soon as the test shows that the escaping gas showsninety-nine per cent. or more of carbonic-acid gas the three-way cock 8is turned so as to direct the gas into the pipe 25, through which it isconducted away for the purpose of carbonating beer already fermented orfor liquefaction or to be thrown away, as desired. The fermentation isthen allowed to continue for five or six days, and the temperaturegradually rises. Then the temperature reaches 8% or 9 Raumur, as will beindicated by the thermometer on tank a, the cooling liquid in theattemperator is turned on, and the beer'is kept at this temperatureuntil the wort shows a good break that is to say, when the yeast shows aflaky appearance. This may be found out by drawing out small samples ofbeer through any one of the cocks in tank and testing it. Thesaccharimeter indications should be taken every day, and when thisindication shows one per cent. higher than what is desired over thefinal fermentation the liquid is subjected to the final step, whichconsists in removing the bushes g, which allows the carbonic-acid gas toflow out of the openingsf by its own weight and replacing thecarbonicacid gas by air through the pipes u and r. In other words, if itis desired to ferment from twelve per cent. down to four per cent, asshown by the saccharimeter, this final step should be taken when thesaccharimeter indicates anywhere from four and three-fourths to five percent.

To insure a proper clarification of the beer, it is indispensable thatthe last stages of fermentation proceed without any layer ofcarbonic-acid gas above the beer, and according to my process it is alsoindispensable that as this carbonic-acid gas flows out by its own weightno impure cellar-air should be allowed to enter, and this is effected bycausing a gentle stream of sterilized air to fiow in through the pipes uand 0*. After the beer is well broken its temperature is carried down aslow as possible-say to about 3 Raumur which usually takes not longerthan twentyfour hours, so that the whole fermentation, including thecooling, takes place in a single tank and within seven or eight days.

\Vhen the fermentation is completed, the beer is racked off through theelbow m, through a racking-pipe, to a chip-cask and there finished inthe usual way. The yeast is prevented from running out of the bottom bymeans of the devices shown in Figs. 5 and 6, although any sort of astraining device may be used. After the tank is emptied the screen 18 orthe boss 44: is removed and the yeast is washed out through theracking-pipe into a yeast back or receptacle. The yeast after beingcleansed is used in subsequent fermentation.

After the yeast has been drawn out the tank and the racking-pipe arethoroughly washed and cleansed.

Referring to Fig. A, a quarter-inch pipe 88 is connected to the pipe t,and this pipe 88 is extended to the office and is connected to a siphonpressure-gage, which also is regulated in accordance with the pressurethat should be carried on the carbonic-acid-gas line and which is alwaysunder the supervision of the brew-master or the brewer. To this gage isalso attached a small cock, from which the gas may be taken for testing.

Having thus described my invention, what [claim as new, and desire tosecure by Letters Patent, is

1. In a fermenting apparatus, the combination with the fermenting-tank,an air-compressor, air filtering and sterilizingapparatus, pipesconnecting said apparatus with said tank near the top and bottom thereofrespectively, a pressure-reducing valve in the pipe connected to thetank near its top, a pipe for conveying away the carbonic-acid gasgenerated by the fermentation, said pipe being connected to saidlast-named air-pipe, and athreeway cock in said connection wherebycommunication may be established between the unfilled portion in the topof the tank and the atmosphere or the air-pipe or the pipe for conveyingaway the carbonic-acid gas, substantially as described.

2. In afermenting apparatus, the corn bination of the fermenting-tankprovided with an overflow-cock, means for supporting and leveling saidtank, said tank being provided with closable openings locatedimmediately above said overflow-cock, an air compressor, air sterilizingand filtering apparatus, two lines of pipe connecting said apparatuswith said tank near the top and bottom thereof respectively, a pipe forthe discharge of carbonicacid gas connected to the air-pipe which enterssaid tank near its top, a three-way cock located in the connectionbetween said gaspipe and saidair-pipe, and means located in the air-pipeconnected to said tank near its bottom for directing a large stream ofair, or a plurality of fine streams of air into said tank near itsbottom, substantially as described.

3. In a fermenting apparatus, the combination of the fermenting-tankprovided with an overflow-cock, and with closable openings located at aslightly higher level than said overflow-cock, means for supporting andleveling said tank, means for delivering liquid into said tank, meansfor discharging the liquid therefrom, means for retaining the yeast andsolid matters in said tank, an air-compressor, an air sterilizing andfiltering apparatus, airpipes connecting said apparatus with said tank,and entering said tank near the top and bottom thereof respectively, agas escape pipe connected to the former of said air-pipes, a three-waycock in the connection between said pipes, and means for preventing thegas from returning from said gas-escape pipe back into said tank,substantially as described.

4:. In a fermenting apparatus, the combination of the fermenting-tank,provided with an overflow-cock and with closable openings located in aplane just above said overflow-cock, an air-compressor, anair-sterilizer, an ad justable air-filter, pipes connecting saidairfilter with said tank near the top and bottom thereof respectively,means for reducing the air-pressure in the pipe connected to said tanknear its top, and a three-way cock located in said last-named pipe nearthe tank, substantially as described.

5. In a fermenting apparatus, the combination of a tank provided with anoverflow-cock near its top, a testing-cock lower down, a thermometer,and a row of closable openings located in a plane just above saidoverflowcock, means for delivering the liquid to be fermented into saidtank, means for drawing off the liquid from said tank, means forretaining the solid matters in said tank, means for cooling the liquidin said tank, an aircompressor, an air-sterilizer, a drip-tank, acompressible air-filter, air-pipes leading from said filter to said tankand connected therewith near the top'and bottom thereof respectively, afaucet in the air-pipe connected to said tank near its bottom, saidfaucet being arranged to deliver a large stream of air or a number ofline streams of air into said tank, a gas-escape pipe connected to theair-pipe which enters said tank near its top, a three-way cock locatedin the connection between said gasescape pipe and air-pipe, and a liquidseal for preventing the return of the gas through said gas-escape pipeback intosaid tank, substantially as described.

In testimony whereof I aflix my signature in presence of two witnesses.

HANS H. FREUND.

\Vitnesses:

R. JULIUs MUNZ, H. A. SoI-IALK.

